HOME CANNING 269 



Table of Sirup Density 



Sugar Water Per Cent. 



1 pt. 2 pts. 14 



1 pt. 1 pt. 24 



1 pt. i pt. 32 



1 pt. 1 gill. 40 



2 Ib. 1 gal. 10 



3J Ib. 1 gal. 15 



4i Ib. .1 gal. 20 



6J Ib. 1 gal. 30 



8 Ib. 1 gal. 40 



A practical formula for sour fruits is a sirup made of 

 three quarts of sugar to two quarts of water boiled to a thin, 

 medium thin, medium thick or thick sirup. 



The formula for sweet common fruits is made of three 

 quarts of water to two quarts of sugar, boiled to a thin, 

 medium thin, medium thick or thick sirup. 



Density Terms Defined 



1. Thin sirup is sugar and water boiled sufficiently to 

 dissolve all sugar, not sticky. 



2. Medium thin is when sirup has begun to thicken and 

 becomes sticky when cooled on finger tip or spoon. 



3. Medium thick is when sirup has thickened enough 

 to roll or bank up over edge of spoon when you try to 

 pour it out. 



4. Thick sirup is when it has become so thick that it 

 is difficult to pour out of spoon or container (not sugared). 



Thin sirups are used for all sweet fruits that are not 

 too delicate in texture and color, such as cherries, peaches, 

 apples, etc. 



Medium thin sirups are used in the canning of the me- 



